Ingredients
1
box (16 oz) Betty Crocker™ Gluten Free brownie mix
3
cups Cinnamon Chex™ cereal
1/3
cup water
1
egg, slightly beaten
2
teaspoons gluten-free vanilla
1/4
cup miniature semisweet chocolate chips
3/4
cup powdered sugar
1/8
to 1/4 teaspoon ground cinnamon
3
teaspoons milk
Preparation
Heat oven to 350° F. Spray cookie sheets with cooking spray.
In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.
